Wednesday, November 16, 2011

Cranberry Fruit Conserve Recipe

Are you ready to get started on Thanksgiving Dinner??? This will be my first recipe to prep (and one of my favorites, although not many other family members share my enthusiasm!) I have to be honest and say I usually just make the recipe on the bag of fresh cranberries using fruit, water and sugar. This year, I think I'll add the apple from this recipe and maybe the raisins... see what you think.. I trust Ina Garten to give us the BEST! Add and subtract as you desire, just keep the basic proportions the same. I like to have leftovers to spread on turkey sandwiches! Yuuummm!

Cranberry Fruit Conserve

From : Barefoot Contessa Parties!

1 (12-ounce) bag of fresh cranberries, cleaned

1 3/4 cups sugar

1 Granny Smith apple, peeled, cored, and chopped

1 orange, zest grated and juiced

1 lemon, zest grated and juiced

3/4 cup raisins

3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled

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The Southern Cook

A big Southern welcome! Thanks for dropping by. I hope you'll find recipes that make your mouth water and send you scurrying to the kitchen. These recipes are not original, but all are mighty good! I've spent a few years working with food and will share what I've learned. My food career includes cookbook editor at Southern Living Books, County Extension Agent, Home Economist for GA Dept of Ag, teacher, freelance editing and recipe testing. In addition to cooking, I love to hear from you, so leave a comment or send me an e-mail at thesoutherncook@gmail.com